Microencapsulation of Peppermint Oil by Complex Coacervation and Subsequent Spray Drying Using Bovine Serum Albumin/Gum Acacia and an Oxidized Starch Crosslinker
Most liquid food flavours such as essential oils are volatile and prone to degradation in the presence of oxygen, light, moisture and high temperatures. Microencapsulation of volatile ingredients prior to use in food or beverages is a commonly used process to limit loss and degradation of flavours a...
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MDPI AG
2021-04-01
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| Online Access: | https://www.mdpi.com/2076-3417/11/9/3956 |
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| author | Wilhelm Robert Glomm Peter Patrick Molesworth Eugenia Mariana Sandru Le Thuy Truong Anders Brunsvik Heidi Johnsen |
| author_facet | Wilhelm Robert Glomm Peter Patrick Molesworth Eugenia Mariana Sandru Le Thuy Truong Anders Brunsvik Heidi Johnsen |
| author_sort | Wilhelm Robert Glomm |
| collection | DOAJ |
| description | Most liquid food flavours such as essential oils are volatile and prone to degradation in the presence of oxygen, light, moisture and high temperatures. Microencapsulation of volatile ingredients prior to use in food or beverages is a commonly used process to limit loss and degradation of flavours and aromas during processing and storage. Here, peppermint essential oil was microencapsulated via complex coacervation using a combination of bovine serum albumin and gum Acacia as wall materials. The resulting core-shell microcapsules were chemically crosslinked with a modified food-grade starch, and subsequently spray dried, resulting in dry microcapsules which could be easily redispersed in aqueous solutions. Microcapsule formation and stability, as well as microencapsulation yield of peppermint oil, were investigated as a function of polymer concentration, core material load/wall thickness and crosslinker concentration. The crosslinked peppermint oil microcapsules were spherical and mononuclear both before and after spray drying and redispersion, whereas control coacervate samples without crosslinker did not withstand the spray drying process. Microencapsulation yield as analysed by GC-MS showed no loss of peppermint oil during or after complex coacervation, and 54% loss after spray drying for the best combination of Polymer:Oil ratio and crosslinker concentration used here, indicating good overall protection of the core material. |
| first_indexed | 2024-03-10T11:54:44Z |
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| id | doaj.art-16eed10ecaf543019a87a2f39f9e3b3e |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T11:54:44Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj.art-16eed10ecaf543019a87a2f39f9e3b3e2023-11-21T17:23:06ZengMDPI AGApplied Sciences2076-34172021-04-01119395610.3390/app11093956Microencapsulation of Peppermint Oil by Complex Coacervation and Subsequent Spray Drying Using Bovine Serum Albumin/Gum Acacia and an Oxidized Starch CrosslinkerWilhelm Robert Glomm0Peter Patrick Molesworth1Eugenia Mariana Sandru2Le Thuy Truong3Anders Brunsvik4Heidi Johnsen5SINTEF Industry, Department of Biotechnology and Nanomedicine, N-7034 Trondheim, NorwaySINTEF Industry, Department of Biotechnology and Nanomedicine, N-7034 Trondheim, NorwaySINTEF Industry, Department of Biotechnology and Nanomedicine, N-7034 Trondheim, NorwaySINTEF Industry, Department of Biotechnology and Nanomedicine, N-7034 Trondheim, NorwaySINTEF Industry, Department of Biotechnology and Nanomedicine, N-7034 Trondheim, NorwaySINTEF Industry, Department of Biotechnology and Nanomedicine, N-7034 Trondheim, NorwayMost liquid food flavours such as essential oils are volatile and prone to degradation in the presence of oxygen, light, moisture and high temperatures. Microencapsulation of volatile ingredients prior to use in food or beverages is a commonly used process to limit loss and degradation of flavours and aromas during processing and storage. Here, peppermint essential oil was microencapsulated via complex coacervation using a combination of bovine serum albumin and gum Acacia as wall materials. The resulting core-shell microcapsules were chemically crosslinked with a modified food-grade starch, and subsequently spray dried, resulting in dry microcapsules which could be easily redispersed in aqueous solutions. Microcapsule formation and stability, as well as microencapsulation yield of peppermint oil, were investigated as a function of polymer concentration, core material load/wall thickness and crosslinker concentration. The crosslinked peppermint oil microcapsules were spherical and mononuclear both before and after spray drying and redispersion, whereas control coacervate samples without crosslinker did not withstand the spray drying process. Microencapsulation yield as analysed by GC-MS showed no loss of peppermint oil during or after complex coacervation, and 54% loss after spray drying for the best combination of Polymer:Oil ratio and crosslinker concentration used here, indicating good overall protection of the core material.https://www.mdpi.com/2076-3417/11/9/3956complex coacervationbovine serum albumingum Acaciapeppermint oilmicroencapsulationspray drying |
| spellingShingle | Wilhelm Robert Glomm Peter Patrick Molesworth Eugenia Mariana Sandru Le Thuy Truong Anders Brunsvik Heidi Johnsen Microencapsulation of Peppermint Oil by Complex Coacervation and Subsequent Spray Drying Using Bovine Serum Albumin/Gum Acacia and an Oxidized Starch Crosslinker Applied Sciences complex coacervation bovine serum albumin gum Acacia peppermint oil microencapsulation spray drying |
| title | Microencapsulation of Peppermint Oil by Complex Coacervation and Subsequent Spray Drying Using Bovine Serum Albumin/Gum Acacia and an Oxidized Starch Crosslinker |
| title_full | Microencapsulation of Peppermint Oil by Complex Coacervation and Subsequent Spray Drying Using Bovine Serum Albumin/Gum Acacia and an Oxidized Starch Crosslinker |
| title_fullStr | Microencapsulation of Peppermint Oil by Complex Coacervation and Subsequent Spray Drying Using Bovine Serum Albumin/Gum Acacia and an Oxidized Starch Crosslinker |
| title_full_unstemmed | Microencapsulation of Peppermint Oil by Complex Coacervation and Subsequent Spray Drying Using Bovine Serum Albumin/Gum Acacia and an Oxidized Starch Crosslinker |
| title_short | Microencapsulation of Peppermint Oil by Complex Coacervation and Subsequent Spray Drying Using Bovine Serum Albumin/Gum Acacia and an Oxidized Starch Crosslinker |
| title_sort | microencapsulation of peppermint oil by complex coacervation and subsequent spray drying using bovine serum albumin gum acacia and an oxidized starch crosslinker |
| topic | complex coacervation bovine serum albumin gum Acacia peppermint oil microencapsulation spray drying |
| url | https://www.mdpi.com/2076-3417/11/9/3956 |
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